Meatball and roasted veggie wrap

Ingredients

500g Lean beef mince

1 tsp Chilli flakes

2 Garlic cloves, chopped

1 tsp Fresh thyme

1 tub Hummus

4 Wholemeal flat breads

1 Red capsicum

1 Small eggplant

1 Zucchini

1 Red onion

1 tsp Fresh rosemary, chopped

2 tbsp Olive oil

100g Rocket

4 tbsp Parsley

Pre-heat oven to 180ºC.
Cut all the vegetables into thick slices. Toss them with 1 tbsp olive oil and the rosemary. Place on a baking tray lined with baking paper and cook in oven for 15-20 minutes.
Place the mince in a bowl and season with thyme, garlic and chilli flakes. Shape into little meatballs. Heat a frypan to medium with 1 tbsp olive oil and cook the meatballs for 5 minutes, turning often until golden brown and cooked through.
Warm the flat breads in aluminium foil in the oven for a few minutes. Spread each wrap with 2 tbsp hummus; arrange roasted vegetables on top and then the meatballs. Garnish with parsley and rocket, wrap and cut in half to serve.

You can serve this wrap with a mixed green salad. Leftovers are perfect for lunch the next day!